Quality Evaluation of Low-Fat Chicken Patties Incorporated with Different Fat Replacers
DOI:
https://doi.org/10.5455/ijlr.20190925071113Keywords:
Banana Peel, Fat Replacers, Low Fat Chicken Patties, Lemon Albedo, Mango PeelAbstract
The present investigation was conducted to evaluate quality of low-fat chicken patties incorporated with
different natural fat replacers. Low fat chicken patties were prepared by replacing 50% fat in the
formulation by incorporating 1% lemon albedo, 2% mango peel and 2% banana peel powder as fat
replacers. Control had significantly (P<0.05) higher emulsion as well product pH, emulsion stability, fat
content, cholesterol content than treatment, however 1% lemon albedo powder added patties had highest
mean cooking yield, moisture content, fat retention, water activity and moisture retention. Mineral content
and color parameters showed significant (P<0.05) effect on addition of different fat replacers. In present
study, sensory scores of most of the attributes of 1% lemon albedo powder was comparable to the control
and significantly (P<0.05) higher than 2% mango peel and 2% banana peel powder added patties except
saltiness and juiciness. Therefore, 1% lemon albedo was observed to be suitable as fat replacer for
producing low fat chicken patties.
Downloads
Published
How to Cite
Issue
Section
License

This work is licensed under a Creative Commons Attribution 4.0 International License.